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Category: food – Page 113
Beer Ingredient May Inhibit Clumping of Alzheimerโs Protein
Cheers!
๐๐๐๐ซ ๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ ๐๐๐ฒ ๐๐ง๐ก๐ข๐๐ข๐ญ ๐๐ฅ๐ฎ๐ฆ๐ฉ๐ข๐ง๐ ๐จ๐ ๐๐ฅ๐ณ๐ก๐๐ข๐ฆ๐๐ซโ๐ฌ ๐๐ซ๐จ๐ญ๐๐ข๐ง
๐ฝ๐๐๐ง ๐๐จ ๐ค๐ฃ๐ ๐ค๐ ๐ฉ๐๐ ๐ค๐ก๐๐๐จ๐ฉ ๐๐ฃ๐ ๐ข๐ค๐จ๐ฉ ๐ฅ๐ค๐ฅ๐ช๐ก๐๐ง ๐๐๐ซ๐๐ง๐๐๐๐จ ๐๐ฃ ๐ฉ๐๐ ๐ฌ๐ค๐ง๐ก๐, ๐ฌ๐๐ฉ๐ ๐จ๐ค๐ข๐ ๐ฅ๐๐ค๐ฅ๐ก๐ ๐ก๐ค๐ซ๐๐ฃ๐ ๐๐ฃ๐ ๐ค๐ฉ๐๐๐ง๐จ ๐๐๐ฉ๐๐ฃ๐ ๐ฉ๐๐ ๐๐๐จ๐ฉ๐๐ฃ๐๐ฉ, ๐๐๐ฉ๐ฉ๐๐ง ๐ฉ๐๐จ๐ฉ๐ ๐ค๐ ๐ฉ๐๐ ๐๐ค๐ฅ๐จ ๐ช๐จ๐๐ ๐ฉ๐ค ๐๐ก๐๐ซ๐ค๐ง ๐๐ฉ๐จ ๐ข๐๐ฃ๐ฎ ๐ซ๐๐ง๐๐๐ฉ๐๐๐จ. ๐ฝ๐ช๐ฉ ๐๐ฃ ๐๐จ๐ฅ๐๐๐๐๐ก๐ก๐ฎ โ๐๐ค๐ฅ๐ฅ๐ฎโ ๐๐ง๐๐ฌ ๐ข๐๐๐๐ฉ ๐๐๐ซ๐ ๐ช๐ฃ๐๐ฆ๐ช๐ ๐๐๐๐ก๐ฉ๐ ๐๐๐ฃ๐๐๐๐ฉ๐จ. ๐๐๐๐๐ฃ๐ฉ ๐ง๐๐จ๐๐๐ง๐๐ ๐ฅ๐ช๐๐ก๐๐จ๐๐๐ ๐๐ฃ ๐ผ๐พ๐ ๐พ๐๐๐ข๐๐๐๐ก ๐๐๐ช๐ง๐ค๐จ๐๐๐๐ฃ๐๐ ๐ง๐๐ฅ๐ค๐ง๐ฉ๐จ ๐ฉ๐๐๐ฉ ๐๐๐๐ข๐๐๐๐ก๐จ ๐๐ญ๐ฉ๐ง๐๐๐ฉ๐๐ ๐๐ง๐ค๐ข ๐๐ค๐ฅ ๐๐ก๐ค๐ฌ๐๐ง๐จ ๐๐๐ฃ, ๐๐ฃ ๐ก๐๐ ๐๐๐จ๐๐๐จ, ๐๐ฃ๐๐๐๐๐ฉ ๐ฉ๐๐ ๐๐ก๐ช๐ข๐ฅ๐๐ฃ๐ ๐ค๐ ๐๐ข๐ฎ๐ก๐ค๐๐ ๐๐๐ฉ๐ ๐ฅ๐ง๐ค๐ฉ๐๐๐ฃ๐จ, ๐ฌ๐๐๐๐ ๐๐จ ๐๐จ๐จ๐ค๐๐๐๐ฉ๐๐ ๐ฌ๐๐ฉ๐ ๐ผ๐ก๐ฏ๐๐๐๐ข๐๐งโ๐จ ๐๐๐จ๐๐๐จ๐ (๐ผ๐ฟ).
Beer is one of the oldest and most popular beverages in the world, with some people loving and others hating the distinct, bitter taste of the hops used to flavor its many varieties. But an especially โhoppyโ brew might have unique health benefits. Recent research published in ACS Chemical Neuroscience reports that chemicals extracted from hop flowers can, in lab dishes, inhibit the clumping of amyloid beta proteins, which is associated with Alzheimerโs disease (AD).
AD is a debilitating neurodegenerative disease, often marked by memory loss and personality changes in older adults. Part of the difficulty in treating the disease is the time lag between the start of underlying biochemical processes and the onset of symptoms, with several years separating them. This means that irreversible damage to the nervous system occurs before one even realizes they may have the disease. Accordingly, preventative strategies and therapeutics that can intervene before symptoms appear are of increasing interest.
One of these strategies involves โnutraceuticals,โ or foods that have some type of medicinal or nutritional function. The hop flowers used to flavor beers have been explored as one of these potential nutraceuticals, with previous studies suggesting that the plant could interfere with the accumulation of amyloid beta proteins associated with AD. So, Cristina Airoldi, Alessandro Palmioli and colleagues wanted to investigate which chemical compounds in hops had this effect.
Ugandaโs New Satellite Contains Equipment to 3D Print Human Tissue in Orbit
With the help of NASA and Japan, Uganda has officially become a spacefaring nation โ and its newly-launched PearlAfricaSat-1 craft has some pretty nifty tech onboard.
As the Uganda-based Nile Post reports, the satellite launched out of NASAโs Mid-Atlantic Regional Spaceport facility in Virginia on the morning of November 7 will not only provide important agricultural and security monitoring features for the developing nation, but will also conduct experiments involving the 3D printing of human tissue.
Per the Ugandan news site, the tissues printed on PearlAfricaSat-1 will be used in research into the effects microgravity has on ovary function โ and as Quartz notes in its write-up of the NASA and Japan-supported mission, the microgravity aspect of the experiments is key because โbioprintingโ human organs is difficult to achieve with Earthโs gravity.
AI grain assessment sows seeds for better returns
South Australian artificial intelligence (AI) company GoMicro is rolling out its new grain assessment technology in Australia, paving the way towards more consistent quality controls and stable grain and pulse prices.
Based at Flinders Universityโs high-tech New Venture Institute (NVI) at Tonsley Innovation District in Clovelly Park, Adelaide, GoMicro CEO Dr. Sivam Krish says the multi-grain assessor gives growers and domestic and export markets a quick and better way to grade crops, accurately testing more than 1,200 grains in one sampleโcompared to the existing scanner-based method which assesses about 200 well-separated grains at a time.
โGoMicro relies on the excellent quality of phone cameras and Amazon web services to deliver low-cost, high-precision quality grain and other produce assessments to farmers worldwide,โ says Dr. Krish.
Divers Growing Veggies in Underwater Greenhouses
Heโs hoping that his plastic orbs, which rest between 15 and 36 feet below the oceanโs surface and hold about 528 gallons of air, will provide a water-conserving, overall sustainable alternative to on-land agricultural operations, particularly helping dry coastal nations grow more food without having to desalinate more water โ a costly and resource-intensive process. The plants require just a small bit of starter water, but from there, theyโre self-sustaining. Sunlight heats the submerged spheres, which contain humid air that naturally condenses into freshwater on the walls and drips back into the soil.
โSince the underwater farm needs an external source of water only for the start-up of plants growing,โ reads the companyโs site, โour system could be useful for those locations far from the bodies of water available.โ
A Rare Phenomenon of Reversible Brain Shrinkage
European moles shrink their brains by 11% before the winter and grow them again by 4% by the summer.
European moles face an existential crisis in the depths of winter. Their high-limit mammal metabolisms need more food than is available during the coldest months. Instead of migrating or hibernating to deal with the seasonal challenge, moles have devised an unexpected energy-saving strategy: shrinking their brains.
In a recent study, a group from the Max Planck Institute of Animal Behavior headed by Dina Dechmann found that European moles shrink their brains by 11% before the winter and grow them back by 4% by summer. They are a new group of mammals known for reversibly shrinking their brains through a process known as Dehnelโs phenomenon.
Eggs found to remove salt and microplastics from seawater
Other proteins work as well meaning the process can be scaled without interfering with food supplies.
Researchers at Princeton Engineering have found that egg whites can be used to cheaply remove salt and microplastics from seawater, according to a press release by the institution published on Thursday.
The scientists used the food substance to create an aerogel, a lightweight and porous material that can be used in many types of applications, including water filtration, energy storage, and sound and thermal insulation.
Princeton scientists discovered that egg whites can create a filtration process that requires only gravity to operate and wastes no water. They are now looking for other uses for the substance.
Scientists create edible drone built of rice cakes and gelatin that can save lives
The size of the wing, made of compressed puffed rice, depends on the recipientโs nutrition requirements.
The IEEE/RSJ International Conference on Intelligent Robots and Systems in Kyoto last week saw an ingenious creation presented by researchers from the Swiss Federal Institute of Technology Lausanne. Their paper described a drone made from rice cakes.
Mind you, this was no light matter. Titled โTowards Edible Drones for Rescue Missions: Design and Flight of Nutritional Wings,โ by Bokeon Kwak, Jun Shintake, Lu Zhang, and Dario Floreano from EPFL, the paper detailed a drone that could โboost its payload of food from 30 percent to 50 percent of its massโ, according to a release.
Artificial intelligence makes enzyme engineering easy
You canโt move a pharmaceutical scientist from a lab to a kitchen and expect the same research output. Enzymes behave exactly the same: They are dependent upon a specific environment. But now, in a study recently published in ACS Synthetic Biology, researchers from Osaka University have imparted an analogous level of adaptability to enzymes, a goal that has remained elusive for over 30 years.
Enzymes perform impressive functions, enabled by the unique arrangement of their constituent amino acids, but usually only within a specific cellular environment. When you change the cellular environment, the enzyme rarely functions wellโif at all. Thus, a long-standing research goal has been to retain or even improve upon the function of enzymes in different environments; for example, conditions that are favorable for biofuel production. Traditionally, such work has involved extensive experimental trial-and-error that might have little assurance of achieving an optimal result.
Artificial intelligence (a computer-based tool) can minimize this trial-and-error, but still relies on experimentally obtained crystal structures of enzymesโwhich can be unavailable or not especially useful. Thus, โthe pertinent amino acids one should mutate in the enzyme might be only best-guesses,โ says Teppei Niide, co-senior author. โTo solve this problem, we devised a methodology of ranking amino acids that depends only on the widely available amino acid sequence of analogous enzymes from other living species.โ
Glial Cells Eating of Synapses May Enhance Learning and Memory
Summary: Bergmann glial cell synaptic engulfing in the cerebellum was enhanced during motor learning in mice.
Source: Tohoku University.
Tohoku University researchers have shown that Bergmann glial cells, astrocyte-like cells in the cerebellum, โeatโ their neighboring neuronal elements within healthy living brain tissue.